Potato Au Gratin With Bacon

This Potatoes Au Gratin Recipe is the ultimate comfort dish

Potatoes Au Gratin with tender layers of buttery potatoes, bacon and onions cocooned in melty Gruyere cheese drowned in cream that has been simmered with fresh herbs and then topped with bubbly golden Gruyere cheese.  A MUST side dish for Easter!   Need I say more? 

Scalloped Potatoes & Au Gratin with Bacon.


With Easter less than one month away (can you believe it?!) I thought it was time my Potatoes Au Gratin recipe got a makeover. These cheesy gratin potatoes are always huge hit and pair fabulously with ham, pork, chicken, roast etc.  Or just give me the pan and a fork.

This Gratin Potatoes recipe may look and more importantly TASTE gourmet but it is super simple to make – the only thing you need to know how to do is slice potatoes and layer!  I also do a few things differently than other recipes to make these the best Potatoes Au Gratin of your life (which I’ll detail below) –  or so says Patrick.

According to my very honest critic, Patrick, these Potatoes Au Gratin with Bacon are not “good.”

The are not “so good,” “really good” or “way good.”

They are not “amazing.

Rather, they are “INSANE!

And in case you are wondering, when Patrick dubs a recipe, “Insane!” – its a very, very good thing.

A few more readers comments about THIS Potatoes Au Gratin recipe:

  • I made this yesterday as a side dish for Thanksgiving and it was amazing!!! The whole pan was gone. I also made your mini peanut butter pies. I think they are now my favorite dessert!!
  •  “I tried this recipe 3 nights ago…..AMAZING….the flavors were awesome together. Thanks…Great Job 😉”
  •  “I made this for Easter dinner and everyone raved about it and wanted the recipe.”

So in other words, you will want to devour these Au Gratin Potatoes for Easter and all year round!  They are a must side for all your holidays, special occasions and company.

The cheesy thin layers of tender potatoes and bacon cocooned with bubbly golden Gruyere cheese.  The whole thing – it just gets me.  These Gratin Potatoes are so good in fact, I’ve even made a Scalloped Sweet Potato version which is basically identical but with sweet potatoes, also with rave reviews –  because I couldn’t get enough.

Why you’ll love this Au Gratin Potato Recipe

  • FLAVORFUL. The cream is simmered with herbs, onions and spices before layering.
  • CREAMY. No dry au gratin potatoes here!
  • BACON. Bacon adds indulgent bacon goodness to every bite without overpowering the potatoes.
  • GRUYERE. This is the consummate melting cheese that’s slightly sweet, slightly salty, creamy, nutty and boasts enough flavor to cut through the richness of the casserole.
  • MAKE AHEAD FRIENDLY. Assemble the casserole ahead of time, then bake when ready!
Scalloped Potatoes & Au Gratin with Bacon in a pan scooped in a spoon.

Potatoes Au Gratin vs Scalloped

When I first posted this Potatoes Au Gratin recipe, I didn’t quite understand the difference between Scalloped Potatoes and Au Gratin Potatoes but there are a few distinct differences.

  1. Potatoes Au Gratin are generally thinner than the Scalloped Potatoes.
  2. Potatoes Au Gratin are made with cream instead of milk or condensed soup.
  3. Potatoes Au Gratin always include cheese, typically Gruyere cheese. Scalloped Potatoes sometimes include cheese.
  4. Potatoes Au Gratin by definition boast a “Gratin” which by definition means “covered with breadcrumbs or cheese and then baked until a golden,” whereas Scalloped Potatoes, by definition, do not need a Gratin.

So both Potatoes Au Gratin and Scalloped Potatoes consist of sliced potatoes baked in a creamy sauce so the main difference is the Gruyere cheese.  And of course, cheeeese makes everything better so we are always going Potatoes Gratin at Carlsbad Cravings.

Potatoes Au Gratin Recipe Ingredients

  • Potatoes: Use russet potatoes because they are a starchy potato that will help thicken the creamy sauce as it bakes.
  • Bacon: Use thick cut bacon so it doesn’t get lost in the recipe.
  • Gruyere: Look for a block of Gruyere in the deli section of your grocery store. You will likely have the option between regular Gruyere or smoked Gruyere cheese. I recommend regular for this recipe as the smoked is pretty strong and better suited for single layering like in French Onion Chicken or Monte Cristo Sandwiches.
  • Butter: Just one tablespoon is cut into 8 cubes to dot the top of the au gratin potatoes.
  • Cream: You must use heavy cream, no other substitutes or reduced fat options will work in this recipe or you’ll end up with a soupy mess.
  • Onion: Thinly slice one yellow onion into rounds. They will soften in the simmering spiced cream and then when baked.
  • Garlic: Use two garlic cloves or ½ teaspoon garlic powder if in a bind.
  • Herbs: Fresh parsley, chopped chives and fresh thyme round infuse the cream with herbaceous freshness. I’ve provided substitutions for dried options if needed.
  • Seasonings: A pinch of cayenne pepper, nutmeg, salt and pepper round out the flavor profile.

Substitutions for Potatoes Au Gratin

I absolutely love Potatoes Au Gratin but none of the recipes I ever tried lived up to my expectations –  until I created this Au Gratin Potatoes recipe.  As you might have noticed, I usually don’t cook with heavy cream (unless necessary to create the best New England Clam Chowder or special occasion Lemon Garlic Shrimp Fettuccine) and I usually don’t cook with slightly more expensive cheeses, but when you are trying to perfect INSANE Potatoes Au Gratin for special occasions, it’s a time to indulge.

If you are tempted to substitute a different cheese for Gruyere –  it just won’t be the same! Gruyere cheese is sweet, slightly salty, creamy, nutty – in short, it belongs in these Au Gratin Potatoes.   The Gruyere combined with the simmered herbs are what elevates this Potatoes Gratin recipe from “ordinary” to “insane.”

Scalloped Potatoes & Au Gratin with Bacon being served.

How to make Au Gratin Potatoes

  • Step 1: Simmer cream. Simmering takes no effort!  Simply toss all of the herbs and spices in with the cream and let them simmer while you peel and slice your potatoes.  The aromatic onion, garlic and herbs infuse the cream with flavor which in turn will envelop all of our potatoes with flavor in every single mouthful.
  • Step 2: Layer potatoes and cream. Layer your cream, potatoes, onions, bacon and cheese a few times.
  • Step 3: Add cubed butter. Dot the potatoes with cubed butter that will melt into every nook and cranny for ultimate decadence.
  • Step 4: Bake. Bake for one hour, then you’ll be sinking your teeth into the most most gourmet tasting, insane homemade Au Gratin Potatoes you have ever sunk your teeth into – in your entire life! And remember “insane” is a very creamy, cheesy, bacony, good thing.

How do I slice potatoes uniformly?

  • There are many great tools to help with a large batch of slicing potatoes for a scalloped or au gratin dish. Namely the mandolin is one of the most popular tools out there.  For Au gratin dishes, which use thinner slices, you can use a food slicer.
  • Or work on your knife cutting skills. It is always hard to cut a moving object, and since potatoes are not flat, they will move.  So first, cut a base to make the potatoes lay flat.  Then, working from one end of the potato to the other, slice disks the desired width – super thin or thicker
  • Use a marked chopping mat as a guide.
  • If slicing by hand, just try to create uniform slices as far as thickness goes – about 1/8.”  If they are bigger or smaller than 1/8” it doesn’t matter as long as you try and keep them relatively similar in size so they bake in the same amount of time then adjust time accordingly whether they’re thinner or thicker.

Making this Potatoes Au Gratin Recipe in advance

Yes, you can make Au Gratin Potatoes in advance; you have several options.  You can prepare a few steps ahead of time, or all.  If you are using this dish around the holidays or regular dinner, nighttime is always a precious commodity.  One great aspect of this dish is it is so versatile in when and how it is prepared.

  • Pre- slice potatoes: Clean, peel and slice potatoes then cover the sliced, raw potatoes completely with cold water and refrigerate use the cut potatoes within 24 hours. Be sure to keep slices covered in water to prevent slices from turning gray or brown.  Other helpful tips for keeping cut potatoes from browning are to add a tablespoon of white wine vinegar or concentrated lemon juice to a gallon of water. Drain and layer.  Use a mesh colander to help removes excess water.  I have also used a salad spinner to drain the water.
  • Make and do not bake yet: After assembling up to step 5 in the recipe, I cover the dish really well with foil or saran wrap.  I bag the bacon and remaining cheese in a ziplock and tape to the top of the dish. Refrigerate until ready to bake.  Let warm up for 30 minutes before baking.  Bake within 24 to 48 hours of preparation.
  • Make and bake:  Make recipe as normal and bake the scalloped potatoes make sure to not overcook and do not forget the foil on top.  Let them cool completely to room temperature. Then cover and make sure to get a good seal.  Then you can refrigerate for up to 3 days.
Top view of Scalloped Potatoes & Au Gratin with Bacon being served with a spoon.

Potato Au Gratin Tips for success

  • Simmer your “Spiced Cream” while you slice your potatoes for maximum efficiency.
  • For this particular recipe, I actually prefer dried herbs in the Spiced Cream as I think they hold up better to the heat but fresh is till good.
  • I like to use large russet potatoes because this requires less slicing and creates a prettier dish.
  • Use a slotted spoon when scooping out the potatoes/onions that have been coated in cream.  The slotted spoon will allow you to leave most of the cream in the bowl so you can pour it over the potatoes later.
  • You are welcome to substitute ham for the bacon to make a hearty meal-in-one.
  • We wait to cover our potatoes with cheese until the last 10 minutes or else it will brown to quickly.  For ultimate decadence, add more cheese.  This crowning layer of Gruyere puts the Gratin in Potatoes Au Gratin.
  • Test the potatoes in the CENTER to make sure they are tender. Cooking times will vary depending on multiple factors (specifically the thickness of your potatoes) so if your potatoes aren’t tender then just keep cooking.
  • When potatoes are done, broil until golden brown to develop that gorgeous crusty cheese layer.
  • These Potatoes Au Gratin can be assembled the day before and covered and refrigerated but are best baked and served the same day.
  • I do not recommend freezing these Gratin Potatoes because the texture will become funky.

What to serve with this Au Gratin Potato Recipe

This au gratin potatoes recipe is a creamy, cheesy hit so it pairs particularly well with holiday foods and fresh sides such as:

Storing this Au Gratin Potatoes Recipe 

To store: Cover the au gratin potatoes and store in the refrigerator for up to 5 days.

To freeze: While you can freeze au gratin potatoes, keep in mind that freezing can alter the texture. The potatoes can become grainy and the sauce can be split and won’t be as creamy. If you’d still like to freeze, let the casserole cool completely, wrap a few times in plastic wrap, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

How to reheat Potato Au Gratin

  1. Remove your Au Gratin Potatoes from the refrigerator 30-60 minutes before baking.  This will help them reheat more evenly.
  2. Cover your room temperature potatoes with a layer of foil or an oven-safe lid.
  3. Preheat your oven to 350 F
  4. Place the dish on the middle rack and cook for 25 to 30 minutes or until the internal temperature reads 165 F with a quick-read thermometer.
Scalloped Potatoes & Au Gratin with Bacon serving on a plate with a fork.


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©Carlsbad Cravings by CarlsbadCravings.com

Potatoes Au Gratin with layers of potatoes, cheese and cream in a white casserole dish being scooped up

Au Gratin Potato Recipe with bacon

Looking for the BEST scalloped Potatoes Au Gratin EVER?! These are critiqued as “insanely good!” Tender layers of buttery potatoes, bacon and onions cocooned in melty Gruyere cheese enveloped by creamy herb cream then topped with bubbly golden Gruyere cheese.  
Servings: 8
Total Time: 1 hour 25 minutes
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes

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  • 2 pounds russet potatoes (about 4 medium potatoes)
  • 6-8 slices thick cut bacon cooked and chopped
  • 2 1/2 cups grated Gruyere cheese (about 8 ounces)
  • 1 tablespoon butter, cut into 8 cubes

Spiced Cream


  • Preheat oven to 400 degrees F.
  • Add the “Spiced Cream” ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9×13 casserole dish and peel and slice potatoes into ⅛ inch slices. Transfer potatoes to a large bowl.
  • Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.
  • Using a slotted spoon, layer the bottom of the casserole dish with ⅓ of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, ½ of the bacon then top with ⅓ of remaining cream. Repeat layers.
  • Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.
  • Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes in the center to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown.

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  1. agatapokutycka says

    Great recipe.
    This would make for a perfect garden party meal.
    thank you for sharing

  2. Kungphoo says

    I like scalloped potatoes.. thanks for sharing this recipe!!

  3. Jon says

    Can I come over and have some? This looks delicious!

  4. Meredith Elizabeth says

    I love cheese and bacon combined. I have to admit that I’m trying to kick the potato/french fry habit though. I guess it would be okay as a side dish. I believe you when you said that your husband called this dish “insane.” Maybe I should make it for Father’s Day. =) Blessings to you~

  5. Jessica P says

    These look great! I love scalloped potatoes.

  6. Tiffany says

    Oh dear Lord and all of the unicorns…this looks and sounds AMAZING

  7. Missi says

    Yum!! I can’t wait to try this! And I love the pictures 🙂 maybe you can teach me a thing or 2

  8. Shirley says

    You have parsley in the ingredient list twice . Is it supposed to be a different herb for the second parsley amount?
    Thank you

    • Jen says

      Thank you for letting me know! Its amazing how many times you can read something and not catch it! Yes, it is supposed to be 1 tablespoon fresh chives. I have updated the recipe. Thanks!

  9. Candy says

    I tried this recipe 3 nights ago…..AMAZING….the flavors were awesome together. Thanks…Great Job 😉

    • Jen says

      YAY! I love that foodie enthusiasm! I am so happy you loved it, that brings a big smile to my face :)!

  10. Eelishe says

    Can this recipe be doubled and prepared in a larger pan (metal)

    • Jen says

      Hi Eelishe, sorry for the delay in getting back you as I was out of the country for over a week without internet. I have never doubled the recipe before so I cannot guarantee the results but I don’t see why it wouldn’t work. The only thing that may need to be adjusted is the baking time. Good luck!

    • Nanacooking says

      Did you double this? How did it work out?

  11. Melissa says

    Just curious if you’ve ever made this a day before, refridgerator and reheated the next day?

    • Jen says

      Hi Melissa, I never have made it a day beforehand, but I have seen it done in other recipes. I would suggest removing from the refrigerator 30 minutes before reheating then baking. I hope they turn out for you!

  12. Brian says

    I made this for Easter dinner and everyone raved about it and wanted the recipe.

    • Jen says

      YAY! so happy to hear everyone loved them Brian! Thanks for letting me know :)! I hope you had a very Happy Easter!

  13. Jen says

    I, too, just came for a recipe but I won’t forget you. I will tell my family your story when we sit down to enjoy these potatoes on Christmas day and we will talk about the things we are grateful for in this life, however long it may be. Keep shining your strong, glorious light, sister.

    Jen from Kansas City

    • Jen says

      Thank you Jen for your super kind, thoughtful comment, you made my day! I am so honored you would take the time to read my story! I wish you and your family a very Merry Christmas!! xo

  14. Karen says

    Jen, I have a 13×9 slow cooker and was wondering if I could put this on low for 6-8 hrs. (By the way, I spelled my email address wrong, but its correct now). Thnx!

    • Jen says

      Hi Karen! I have personally never made this in the slow cooker, but after looking at some other SC scalloped potato recipes, I think it will work great!

  15. JoAnn says

    I made this yesterday as a side dish for Thsnksgivingvat it was amazing!!! The whole pan was gone. I also made your mini peanut butter pies. I think they are now my favorite dessert!!

    • Jen says

      Hi JoAnn, happy belated Thanksgiving! I am thrilled this was such a hit and the pan wiped clean! And I’m so glad you made and loved the Mini Chocolate PB Pies as well – you have excellent taste 🙂 Thank you thank you for taking the time to comment and make my day!

  16. Katie says

    Made this as instructed, but my fats separated and I’m left with a big greasy mess. Any thoughts?

    • Jen says

      Hi Kaite! Not sure…I know some grease can form on the top that you can just blot with a paper towel and then it as it rests it settles all together. Hope it still tasted great!

  17. Angela says

    Can you make this using half and half to cut the heavy cream? I’ve made this as is and it’s spectacularly good but I was feeling horribly guilty about the 3 cups of heavy cream!

    • Jen says

      Hi Angela, you can certainly try! I would whisk one tablespoon with the heavy cream so it can thick up as it simmers so its closer to the consistency of heavy cream. Let me know how it goes!

  18. Heather says

    This could easily be a main dish, by substituting diced ham and increasing the amount — my sister in law made it for us and it was super delicious. But so rich and creamy and cheesy that I know it would work as main dish. I have a recipe for a similar dish made with cauliflower that originally had a small amount of ham as a special seasoner, by upping the quantity it became a regular main dish (I tempered the richness by lessening the amount of heavy cream which is something I may do for this one too…).

    • Jen says

      Absolutely! This would be amazing as a main dish – I know this is all I would want to eat for dinner!

  19. Sandra York says

    For the Potatoes au Gratin I parboil the potatoes whole just until you can stick a knife in it part way but still firm and when cooled slice them. I find doing it this way, because baking potatoes raw take a long time and sometimes the potatoes don’t bake soft enough. In my country scallop potatoes is a staple and this is the way we do it by parboiling the potatoes.

    • Jen says

      Thanks for the tip Sandra!

  20. Debbie says

    Do you think you could substitute hash browns for the potatoes and make a hashbrown casserole out of this?
    Thank you! Love your recipes!!!!

    • Jen says

      Hi Debbie, I’m so happy you love my recipes, thank you! I don’t think I would substitute hash browns as in my experience hash brown casseroles need more “saucy” ingredients and more of it, like sour cream, etc. It might be fine but I hesitate to recommend it without trying it first – sorry!

  21. Kate says

    Hi I was planning to make this for a side dish This sunday for easter instead of mash potatoes for a change. However because it occupies the oven for a fair amount of time and I am going to my sister’s house do you think it would be okay to cook it at my house in the afternoon then cover and transport it to here house and simply reheat it in the oven when it time for dinner later that evening? Let me know your suggestions. Thanks so much though it looks awesome!

    • Jen says

      Hi Kate! Yes, I think that would work fine just take care not to overcook it initially so the potatoes don’t get mushy. Or maybe even better to assemble it at your home and cook it at hers if that would work with your timing. Happy Easter!

  22. Kristy says

    Love your recipes!!!
    I am lactose intolerant and not crazy about that particular cheese… what would you suggest I use?

    • Jen says

      Thank you Kristy! If you are lactose intolerant does that mean you can’t have any cheese?

  23. Amber All says

    Hi Jen,
    This looks delicious. On the chives…how many tsp for the dried?

    • Jen says

      Great question – 1 teaspoon – I’ll fix that.

  24. Ariel says

    If I wanted to double this recipe.. how long do you think I should cook it for?

    • Jen says

      Hi Ariel, I wouldn’t double this potatoes au gratin in one casserole dish or I’m afraid it wouldn’t bake evenly – I’d use two dishes. Enjoy!

  25. Mandy says

    Hi Jen!

    If I only have milk at home, could I sub that for the cream and add flour until it thickens? If so, how much flour would you add?

    • Jen says

      Hi Mandy, you can make your own heavy cream by whisking 2 cups milk, 1 cup melted butter and 1/3 cup cornstarch. If you want to use less butter, then simply replace it with milk. I hope that helps!

  26. Trisha says

    Holy moly, Jen! These potatoes are AMAZING! It is such a luscious and decadent side dish. My husband and I kept “tasting” it, which actually meant that we devoured half the pan even before our guests arrived. No shame. Worth it! This will be my absolute go-to potato recipe from now on. Love love love your food blog!

    • Jen says

      Thanks for your awesome comment Trisha and for making my day! I’m thrilled this Potatoes au Gratin recipe is your new go-to potato favorite!

  27. Gina says

    Have you tried this without peeling the potatoes? I love keeping the skin on.

    • Jen says

      Hi Gina, I haven’t personally tried it, but I think you certainly could, it will just be more rustic. I think it just comes down to personal preference.

  28. Gina Mclaughlin says

    I was also looking at your scalloped sweet potato recipe & it looks the same except you use sweet potatoes. Both recipes call for 2 lbs, but the sweet potato version says it serves 8 & the potato version says it serves 4. Both recipes say to use a 9 x 13 casserole dish so I’m thinking they both serve 8?

    • Jen says

      Hi Gina, yes they both serve 8. My recipe card plugin is doing funny things, sorry!

  29. Bree M. says

    Made these au gratin potatoes for Christmas Eve dinner tonight and they were an absolute hit! This recipe is definitely going to be kept as a permanent recipe in my repertoire. This was, hands down, the best potato dish ive ever had. Thank you so much !!!

    • Jen says

      Thank you for the amazing review Bree, I’m honored these are the best potatoes you’ve ever made! Merry Christmas!

  30. Stephanie says

    I made these for Christmas Eve to go with your Chicken Cordon Bleu & maple glazed carrots and they were a perfect fit for the menu. The flavors and fresh herbs were so lovely. As an experienced cook, I’m not sure if my sauce “broke” during the end of cooking or the butter on top was too much at the end but I did have a layer of butter floating at the end. After resting it did settle before plating. The gruyere was good quality from Costco so I don’t think that was the problem. Nevertheless, we LOVED it and will definitely make again!

    • Jen says

      Hi Stephanie! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! The meal you put together sounds divine! I am so glad that this recipe was a hit!

  31. H mom says

    In your directions it says
    Make and do not bake yet: After assembling up to step 5 in the recipe, I cover the dish really well with foil or saran wrap. I bag the bacon and remaining cheese in a ziplock and tape to the top of the dish.
    But when I look at the recipe bacon is included in the center of the dish on step four. So I am not sure what to do with the bacon that I am taping to the top in a Ziploc bag

    • Jen says

      Sorry about that! The packaged bacon is for any you want to use as garnish.

  32. kristi davis says

    deelish!! Made for Easter and they were not overly complicated and tasted amazing!

    • Jen says

      I love to hear that Kristi, thank you! Happy Easter!

  33. Paula Lenge says

    This is the BEST potato dish I every tasted!!!! However, the pre time was two hours, NOT 15 minutes!!!!

    • Jen says

      Thanks for the stellar review Paula! I’ll update the prep time 😉

  34. Heather Butler says

    I have never been a fan of scalloped or au gratin potatoes. I have tried the occasional recipe, never happy.
    I had potatoes that I needed to use and searched for potato recipe’s here. I tried this recipe and it was so delicious. My husband loved it and so did my little boys! Thanks for another great recipe!

    • Jen says

      That is amazing Heather, I’m so pleased this recipe passed the test! Thank you!

  35. Soozie says

    This recipe calls for “one tablespoon of butter, cubed”… is that correct?

    • Jen says

      Yes! It’s enough to add a little decadence but not make the potatoes oily/greasy. Enjoy!

  36. Eric Simpson says

    Is the direction for using only 1 tablespoon of butter correct? Seems like an awfully small amount.Or should it be a full stick, cut into 8 pieces (which would be 1 tablespoon each)?

    • Jen says

      Hi Eric, it is a small amount because of the heavy cream and cheese. 1 TBS adds decadence without making the potatoes oily/greasy. Enjoy!

  37. Lori says

    Seriously? OMG! I was asked to bring a potato dish to a party. I have a great gruyere potato dish I make for holidays, but wanted to up my game. Needed to feed 34 peeps. I made 2 9×11 pans of this CRACK! Not a bite was left and I caught people picking off the little crusties off the sides of the pans. It took me quite a bit of time to put this together and I cooked it a long time because my potatoes weren’t done, but boy oh boy, game changer! Didn’t change a thing and won’t going forward! I am anxious to try more of your recipes! You’re a rockstar in my book. I am a scratch cook that rarely uses a recipe. This one is filed!

    • Jen says

      Wow! Thank you so much, Lori! I am so pleased it was such a hit with everyone! Thank you for showering me with compliments – it made my day! I hope you have a wonderful week and find more recipes to enjoy!

  38. Leslie says

    Making these potatoes for Easter Sunday! I’m sure you have this listed somewhere, but double checking… do you use a white onion or a yellow onion?

    • Jen says

      Hi Leslie! I use a yellow onion. Whenever a recipe doesn’t specify, you are meant to use a yellow onion ;). Enjoy!

  39. Lesley says

    Can you use Yukon Gold potatoes for this recipe?

    • Jen says

      Hi Lesley, the best potatoes to use for au gratin potatoes are russets because they have the most starch and make the creamiest sauce. ·

  40. Marcia says

    The best recipes are eady to put together and have amazing flavor. These potatoes are both of these and MORE!

    • Jen says

      Thank you so much Marcia! I’m so pleased they are a win-win!!!

  41. Rebecca says

    Does this serve 8 as a side dish or as a main dish? I’m cooking for 14 people but I’m also serving ham, Swedish meatballs and salad.

    • Jen says

      What a delicious menu! This serves 8 as a side.

  42. Carol says

    Made these for a Christmas dinner party. They were delicious but the sauce was way too thin and runny. I put them under the broiler but that didn’t help to thicken the sauce. What did I do wrong?

    • Jen says

      I’m glad they tasted good at least! If the potatoes are not dried off after soaking, that can cause it to be runny, or it may just need extra time in the oven. Hope this helps!

  43. Brenda says

    Very good, this recipe is definitely a keeper! Easter dinner with recipes from this site made dinner out of this world .

    • Jen says

      Thank you so much! I’m so happy to hear that your Easter dinner was delicious!

  44. Jen says

    Thank you for featuring my recipe. Please include a link to my site instead of the entire recipe. Thank you.

  45. Shannon P. Weimerskirch says

    Happy Thanksgiving Jen-

    Really excited to make the scalloped potatoes for extended family. I am going to make today, chill, and reheat after travel tomorrow along with a 21lb turkey and other dishes. I am adding a little more heavy cream as to not dry out potatoes. I will let you know how it works out. Thank you for the great recipes.


  46. Jen says

    You are so welcome Shannon! I am so excited you made this – I think you will love it! Have a very Happy Thanksgiving!!